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Influence of pH, pectin and Ca concentration on gelation properties of low-methoxyl pectin extracted from Cyclea barbata Miers
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“Calcium citrate's low solubility in water was improved by the addition of GDL, an acidulant that slowly dissociates to gluconic acid at low temperatures [34].”
From Ultrasound-Assisted Extraction of Pectin from 'Saba' Banana Peel Waste: Optimization and Rheology Study (2022) · cites this paper as [34]
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Metadata
- Authors
- Yuliarti, O., Hoon, A. L. S., & Chong, S. Y.
- Affiliations
- Singapore Polytechnic (SG)
- Massey University (NZ)
- Corresponding author
- Yuliarti, Oni
- Venue
- Food Structure
- Publisher
- Elsevier BV
- Published
- 2017-01
- Volume
- 11
- Pages
- 16-23
- ISSN
- 2213-3291 (ISSN-L)
- OpenAlex
- W2558478784
- Cited by
- 71
- References
- 0
- Citations by year
- 2026: 10 · 2025: 7 · 2024: 15 · 2023: 8 · 2022: 9 · 2021: 4 · 2020: 9 · 2019: 4 · 2018: 2 · 2017: 3
- FWCI
- 3.78
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Structure (publishedVersion)
- Funders
- CEPROCOR (11220100100502)
- CONICET (11220090100732)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Polysaccharides and Plant Cell Walls
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- low methoxyl pectin, Cyclea barbata, acid-induced gelation, gel strength, pH effect, calcium ions, divalent ions, urea, hydrogen bonding, crosslinking, gel network structure, rheology
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